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Second official smoke for Newbie - Spare Ribs

post #1 of 10
Thread Starter 

Just recently purchased a slightly used Charbroil Silver on CL for $60.  Smoked some bone-in chix breast with apple chips for the first smoke, and turned out very well.  Yesterday I did some spare ribs.  One rack, pretty meaty, 4.17 lbs.  Haven't built any tuning plates yet, so I have about a 35-45 degree variance from end to end.  Placed rib rack in middle of cooking chamber, cooked about 6 hours before it got too late and ran out of patience!  Was very good, but could have used another hour probably to get fully fall of the bone tender.  Not sure why it took longer than it should... I am just learning the cooker, but kept temps 225-250 pretty steady.  Smoked with Hickory chunks.  You can see in one pic what worked pretty good, for an adaptation of the "minion" method combined with smoking chunks.  I let the charcoal burn around a large tin can, the kind from canned chicken breast chunks or large tuna, with the wood chunks in the can.  Seemed to work pretty good.  Also brushed occasionally with white grape juice. Did not use foil.  Good smoke ring and smoke flavor.P1050049.JPGP1050048.JPGP1050051.JPGP1050052.JPGP1050053.JPGP1050054.JPG

post #2 of 10

good looking ribs! icon14.gif

post #3 of 10

Looks good

post #4 of 10

Looks delicious!!

 

Thanks for the pictures!!

 

  Craig

post #5 of 10

Great looking Q.. bet it was tasty nice job

 

post #6 of 10
Ribs look awesome! Hard to believe you can go six hours with so little charcoal!
post #7 of 10

Those look like some nice ribs.  A few smokes and you'll have her tuned in!

post #8 of 10

Ribs look great!   thumb1.gif

post #9 of 10

Good looking ribs you got there

sausage.gif

post #10 of 10
Thread Starter 
Quote:
Ribs look awesome! Hard to believe you can go six hours with so little charcoal!

That was just the coal I had in there at the time of the pic... for that amount of time, I had to keep adding coal throughout, probably a handful every hour or so. Still learning to use the dampers though to control that.

New to this cooker though (Charbroil Silver), and I was surprised that the size of charcoal area that you see in the pic, is enough to keep temps around 225ish. With the thin metal, I would have expected to use more.
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